Description
This authentic Pollo Asado recipe features succulent chicken infused with a vibrant citrus and achiote marinade. By utilizing fresh orange and lime juices, balanced with earthy spices like cumin and coriander, this dish delivers a signature golden crust and deep, smoky flavors. Whether grilled for a charred finish or oven-roasted for convenience, this tender chicken is a perfect main course that brings the bright, bold spirit of Mexican street food to your family table.
Ingredients
1/2 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 tablespoon achiote powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 pounds chicken pieces (bone-in or boneless)
Instructions
In a large resealable bag, combine the orange juice, lime juice, olive oil, garlic, achiote, cumin, coriander, oregano, salt, and pepper.
Whisk the mixture thoroughly until the achiote is fully incorporated.
Add the chicken to the bag and seal tightly.
Massage the bag to ensure all chicken pieces are evenly coated.
Rest at room temperature for 30 minutes or refrigerate for up to four hours.
Preheat grill to medium-high heat (375ºF–425ºF) or oven to 400ºF.
Cook the chicken until the internal temperature reaches 165ºF, turning occasionally for even charring.
Notes
Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F. For the best flavor, do not exceed four hours of marinating time to keep the meat texture optimal. Pair with fresh warm tortillas, avocado salsa, and cilantro.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner Recipes
- Method: Grill or Roast
- Cuisine: Mexican